Tomahawk Pork Chop Recipe

Get ready to sink your teeth into juicy and succulent perfection with this mouth-watering grilled tomahawk pork chop recipe! With its impressive size and striking presentation, this dish is sure to impress your family and friends at any gathering or special occasion.

Elevate your pork chop game with this irresistible smoked and reverse seared tomahawk pork chop with chimichurri. By combining two cooking techniques – smoking and reverse searing; you’ll achieve a perfectly cooked and tender pork chop with a deliciously smoky flavor and crispy exterior.

And the cherry on top? A vibrant and herbaceous chimichurri sauce that takes this dish to the next level. Follow along with this simple yet impressive recipe that is sure to be a huge hit at your dinner table.

What Is A Tomahawk Pork Chop?

A tomahawk pork chop is a thick, bone-in pork chop. This particular cut comes from the rib area of the pig and is cut with an extended bone handle, which is trimmed and Frenched, giving it a distinct and impressive appearance.

This style of cut is not truly different from a regular chop, but it has a more visual appeal, making it a popular choice for special occasions (like a date night or holiday meal, etc).

Tomahawk chops are known for their juicy and tender meat and are typically larger than regular pork chops you find at the grocery store, making them perfect for sharing or for those with a hearty appetite. These cuts are more common to find at your local butcher shop than at a commercial grocer.

Tomahawk Pork chops reverse seared and smoked

Why This Recipe Works:

There are two main reasons why this recipe in particular works-

Smoking: This is the first component of the reverse sear process that’s commonly used with thicker leaner cuts of meat because we can infuse more smoke flavor by cooking it over indirect heat, low and slow.
Searing: The second part to reverse searing is utilizing the higher direct heat to allow for some caramelization and amazing crust. Additionally, it allows for a more precise cook, eliminating the likelihood of overcooking your pork chops.

Reverse searing is truly the best way to approach a recipe like this and overall is honestly afool proof grilling technique that any home cook can take on.

Supplies Needed:

Paper Towel
Sheet Pan
Tongs
Meat Thermometer
Knife and Cutting Board

Ingredients:

Tomahawk Pork Chops
Olive Oil
Dry Rub (you can make your own or use your favorite rub)
Unsalted Butter (I like to add it at the end as you do to a steak)

While this is really all you need with a higher quality cut of pork, you can also choose to wet brine or dry brine. Follow my wet brine recipe for this apple cider beer brine for more information on infusing flavor or simply season the chops with kosher salt and let them rest in the fridge for 24 hours or so to dry brine.

How To Reverse Sear Tomahawk Pork Chops:

Reverse searing a tomahawk pork chop is my favorite way to slowly cook the chops at a low temperature on a smoker, and then finish it off with a hot sear. Here is what you need to do-

Preheat your smoker to 225°F. Set the grill for smoking over indirect heat.
Remove the pork chops from the packaging and pat them dry with paper towels to remove any excess moisture.
Lightly coat each chop with a small amount of olive oil on all sides. Then season each tomahawk generously with the dry rub of your choice or any other seasonings you prefer.
Place the pork chops onto the grill grates on the smoker and cook for approximately 20-30 minutes or so or until the internal temperature reaches about 115°F-120°F. Chef’s Notes-Time may vary depending on how thick the pork chops are and if they started smoking at room temperature etc. You can use a high quality instant-read thermometer inserted into the center to track the temperature if needed.
Remove them from the grill and let them rest for 10-15 minutes.
Increase the heat of your grill to medium-high heat, over 500°F. so it’s hot enough for searing.
Sear the tomahawk pork chops for 1-2 minutes per side, or until a crust forms and the internal temperature reaches your desired level of doneness (130-135°F for medium-rare, 140°F for medium, 150°F for medium-well, and 160°F for well-done). Mine typically take a total of 4-5 minutes.
Remove the pork chops from the heat and let them rest for a few minutes before slicing and serving. Serve with a dab of butter over the top and chimichurri if desired.

What To Serve With Tomahawk Pork Chops:

I love to make a classic chimichurri sauce to add a bright and herbaceous sauce to this simple cook. But here are some additional sides that pair well with this recipe-

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